Beef Chuck

Beef Chuck Common Cuts and Other Names

Blade Chuck Steak regular or thincut

Flatiron Steak, Top Chuck Steak,

7-Bone Steak  regular and thincut

7-Bone Roast

O-Bone Steak regular and thincut

Chuck Arm Steak, Arm Swiss Steak

O-Bone Roast

Boneless Chuck Roast

Boneless Chuck Steak regular and thincut

Chuck Mock Tender Steak, Chuck Eye Steak

Flanken Ribs

Boneless Clod Roast  flat ot tied

Boneless Clod (Family Steak) regular and thin cut

Shoulder (clod) Steak, Chuck Shoulder Steak, Cross Rib Steak

Boneless Cubed Steak

Boneless Stew-meat  regular and extra lean

Ground Beef regular (30% fat or less)-lean (22% fat or less)-extra-lean (15% fat or less

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The chuck primal cut extends from the neck to the fifth rib and includes the shoulder blade and upper arm. It is often divided into two main sections, or sub-primals, known as the blade portion and the arm half.
The blade portion includes the following:

  • Blade roasts and steaks
  • Chuck eye meat
  • Cross cuts such as the 7-bone roast and steak
  • Mock tender
  • Neck

The arm half, located below the blade and neck portion, includes the following:

  • Arm roast and steak
  • Cross-rib roast
  • Boneless shoulder roast
  • Short ribs

The chuck has plenty of connective tissues that melt when the meat is cooked.
This helps to add flavor and also helps to tenderize the meat.

Although chuck cuts are flavorful, they are not as tender as the loin and rib cuts.
They can become rather tough if not cooked properly.
Cuts from the chuck benefit from slow cooking using moist heat methods such as braising.

The chuck primal cut extends from the neck to the fifth rib and includes the shoulder blade and upper arm.

It is often divided into two main sections, or sub-primals, known as the blade portion and the arm half. The blade portion includes the following:

  • Blade roasts and steaks
  • Chuck eye meat
  • Cross cuts such as the 7-bone roast and steak
  • Mock tender
  • Neck

The arm half, located below the blade and neck portion, includes the following:

  • Arm roast and steak
  • Cross-rib roast
  • Boneless shoulder roast
  • Short ribs

The chuck has plenty of connective tissues that melt when the meat is cooked. This helps to add flavor and also helps to tenderize the meat.
Although chuck cuts are flavorful, they are not as tender as the loin and rib cuts.
They can become rather tough if not cooked properly.
Cuts from the chuck benefit from slow cooking using moist heat methods such as braising.

ThermoPro Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe

Subprimal Cut Retail Cuts Description
Blade Chuck Eye Roast The
chuck eye is a continuation of
the rib-eye meat. It is similar to the rib-eye meat of the rib primal
(ribs 6-12) except that it is located in the chuck primal (ribs 1-5).
The chuck eye is also not as tender as the rib-eye meat. Alternate
names for the chuck eye roast include:

  • Boneless Chuck Fillet
  • Boneless Chuck Roll
  • Chuck Tender
  • Scotch Tender
Chuck Eye Steak The
chuck eye steak is cut from the
chuck eye roast. The chuck eye steak is also known as:

  • Boneless Chuck Slices
  • Boneless Chuck Fillet Steak
Top Blade Roast The
top blade is located above the
shoulder blade and is known as the top blade roast. Other names for the
top blade roast include:

  • Flatiron Roast
  • Top Chuck Roast
  • Blade Roast
  • Chuck Roast First Cut
  • Lifter Roast
  • Triangle Roast
Top Blade Steak(Flatiron Steak) The
top blade steak is a smaller cut
from the top blade roast and is also known as the “Flatiron Steak”. It
is called the flatiron steak because when the top blade roast is cut
horizontally into two pieces, the resulting shapes resemble an old
fashioned flatiron. Other names for the flatiron or top blade steak
include:

  • Top Boneless Chuck Steak
  • Petite Steak
  • Lifter Steak
  • Book Steak
  • Butler Steak
Mock Tender Roast The
mock tender is often sold as a
roast and is a cone shaped muscle next to the top blade. The name “mock
tender” is misleading because the meat isn’t very tender and is best
when it is braised. Alternate names for the mock tender roast include:

  • Medallion Pot Roast
  • Fish Muscle
  • Fillet Roast
Mock Tender Steak The
mock tender roast can also be
cut into steaks, which are known by various names, including:

  • Fish Steak
  • Chuck Fillet Steak
  • Chuck Tender Steak
Under Blade Roast The
under blade is directly below
the shoulder blade and is sold as the under blade roast. It is also
known by the following names:

  • Bottom Chuck Roast
  • California Roast
Under Blade Steak The
under blade roast can be cut
further into under blade steaks.
7-Bone Roast The
7-bone roast is a cross cut
roast of the shoulder blade. It gets its name from the cross cut of
bone that is shaped like a “7”. The 7-bone roast is one of the most
popular for pot-roasting. It is also known by the following names:

  • Center Cut Pot Roast
  • Chuck Roast Center Cut
7-Bone Steak The
7-bone steak is cut from the
7-bone roast.
Neck Pot Roast The
meat is obtained from the 7 neck
vertebrae. Stew meat is also cut from this area.
Arm Arm Roast The
main part of the upper arm is
the location where the arm roast is obtained. The arm roast is also
called:

  • Arm Pot Roast
  • Arm Chuck Roast
  • Round Bone Pot Roast
Arm Steak(Swiss Steak) A
steak cut from the arm roast is
often referred to as a Swiss steak (as is a steak from the bottom
round).
BonelessShoulder Roast The
boneless shoulder roast is also
know as the English roast and is located right behind the arm roast.
Cross-rib Roast A
cross-rib roast contains the
meaty portions on the top of ribs 3 through 5. The cross-rib roast is
also known by the following names:

  • Boston Cut
  • English Cut
  • Bread and Butter Cut
  • Shoulder Clod
Short Ribs Ribs
1 through 5 are located in the
chuck primal. They have plenty of meat and have less fat than short
ribs from the plate. Short ribs cut parallel to the bone are known as
English style short ribs. They may include a bit of the bone or may be
sold boneless. Short ribs that are cut across the rib bones are known
as flanken.
Other Stew Meat Scraps
of various chuck cuts can be
used as stew meat.
Ground Chuck(Ground Beef) Chuck
scraps can be ground, which
may be labeled as ground chuck or ground beef. (In order to be labeled
ground beef, the product must be at least 70% lean.